Beef Tongue a la Romaine

Remove from a beef tongue, the fat and cartilaginous part lying near the end. Soak it for one hour and a half in cold water, then put it into a saucepan sufficiently large to contain a gallon of water, adding salt, pepper and one onion with two cloves; let cook for three hours. Remove the skin covering the tongue, and place the latter on a dish, garnishing around it with small ravioles (No. 2976), mingled with gravy (No. 404), tomato puree (No. 730), and parmesan cheese; serve separately a Roman sauce (No. 534).